IN THE KIT
12 ozground beef
6 ozvermicelli noodles
4 ozbeef stock
1 ozchili paste
8 ozhoisin/liquid amino blend/rice vinegar blend
2 ozgreen onion
2 ozginger/onion/garlic/sesame oil blend
Salt & pepper
Kitchen Items Needed
Medium pot filled with water
Small pot with lid
Halve the cucumber lengthwise & thinly slice on an angle;
Shred the carrot;
Thinly slice the radish.
Add 1/2 hoisin blend & stock to a small pot & heat over medium high. Turn off heat once boiled, cover with lid, set aside.
Add ginger/garlic blend to skillet & heat over medium-high heat .Cook for minute until fragrant. Add the beef & cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add remaining hoisin blend. Cook, stirring regularly, for 5-6 mins until reduced to a thick sauce.
Bring pot of water to a boil. Add noodles, turn off heat, & let soak for 6-7 minutes or until soft. Drain, rinse with warm water, & set aside.
While the noodles are cooking, coarsely chop the peanuts & thinly slice green onion on an angle.
Divide the noodles, beef mixture, cucumber, carrot & radish among bowls. Scatter with the peanuts & green onion to serve.